Friday, September 9, 2011

Cole Slaw

     One of my favorite all time sides, my slaw is pretty basic, but as usual, you can tweak it easily to your own tastes. I have been trying to deconstruct my recipes as i write them for the site so i can give fairly accurate measurements, but this last slaw was made in the heat of battle while prepping the Elks Dinner, so the measurements, except for the bag of slaw, are eyeballed. The Elks dinner was actually double this amount, and i still came up short for servings next to/on top of the pulled pork, luckily i had other sides.

1 24 oz bag Cole Slaw mix - green & red cabbage, shredded carrots
3/4 cup Mayonnaise
1 tbsp Yellow Mustard
2 tbsp Cider Vinegar
1 tsp sugar
2 tbsp Parsley Flakes - dry
1 tsp Black Pepper
1 tsp Garlic powder
dash of Salt
Dash of Celery Salt

     Whisk everything together in a mixing bowl before adding the cabbage mix. If you have fresh heads of cabbage on hand, by all means it add to it. Taste the dressing before adding the cabbage. You might like some extra mustard or maybe some Dijon (Funky Pinkish brown Warning Here!) I'm a vinegar nut, so i definitely use another dash of vinegar.
     When the dressing is to your liking, more pepper here, less garlic next time etc., fold in the shredded cabbage mix from the bottom of the bow to blend well. Full flavor takes at least an hour or so in the fridge to really marry the flavors and let everything do its job.

No comments:

Post a Comment